Recipe

The Royal Potato

5.0
grilled potato salad with fennel and sour cream, king prawns in maple syrup and Green Tabasco sauce

Ingredients

For the salad
2
large potatoes
1
head of fennel with lots of fronds
100 g
sour cream or alternatively crème fraîche
 
salt
 
sugar
 
virgin olive oil
 
lemon
4
king prawns, total weight together approx. 1 kg
For the marinade
2 tbsp.
maple syrup
2 tsp.
Green Tabasco
4 cl
apple juice
 
a spray of virgin olive oil

Ingredient Tips

hot tip
The Platinum Line is produced from non-magnetic stainless steel of particularly high quality
with end caps made of cast aluminium and has therefore been designed for heavy use over several years.
Individually adjustable burners each in a separate firebox create perfect barbecue results.

Directions

1
Slice through the top half of the prawn shell, remove the intestinal tract and clean.
2
Combine all ingredients for the marinade, warming the maple syrup on the side burner for a short time if necessary. Cover the prawns and marinate for at least 2 hours in a cold place.
3
Now bake the potatoes whole for 1.5 hours using indirect heat at around 200 degrees.
4
Finely cut or slice the fennel; remove the fronds, pluck coarsely and put aside. Halve the potatoes, hollow out with a spoon and roughly chop the scooped-out inside. Mix with the sour cream and the spices. The fill into the hollowed-out potatoes halves.
5
Marinate the fennel with lemon, a little salt and sugar as well as oil and put on top of the potatoes. 
6
Grill the prawns at the same time.  



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